Friday, March 9, 2012

Spinach and Ricotta Stuffed Portobello Mushrooms

Photo courtesy of Angie McGowan

Another Pinterest find for our meatless Lenten dinners. I think it was the picture that sold me.... believe me, if I had posted the pic of what MINE looked like, you'd maybe be clicking the little red X in the corner.....

I liked it a lot, but Abe really enjoyed it, which is surprising since I'm the veggie in the family. I think if I make it again, I might try a drizzle of balsamic over the top of the mushroom before adding the cheeses. I thought it could use a bit of acid.

I only made one addition to the recipe, adding some garlic in. Make sure to keep an eye on your cheese. I didn't check mine until close to the 18 minute mark and the cheese was very brown. Still tasted good, but not as appealing.